02 November 2009

Lamb Tagine with Dates, Almonds & Pistachios

I was first introduced to this recipe a few years ago by our friends Dan & Deborah who were gracious to share this recipe. Served with a mixed greens salad and a simple dessert of stroopwafles (available at World Market) & fresh blackberries, it made for a perfect autumnal meal. I won't even get into the cheese platter!

I have since made this dish a few times and it never fails to garner the oohs, aahs and yumms.

Serves four

2-3 Tbsp ghee (or olive oil with a pat of butter)
2 onions, finely chopped
1-2 tsp ground turmeric
1 tsp ground ginger
2 tsp ground cinnamon
2 1/4 lbs lean lamb (shoulder or leg) cut into bite size pieces
8 oz moist, pitted dates
1 Tbsp dark honey
Ground pepper
1 Tbsp olive oil
1 pat butter
2-3 Tbsp blanched almonds
2 Tbsp shelled pistachios
Small bunch of fresh flat leaf parsley, finely chopped
  1. Heat ghee in a heavy bottomed casserole or tagine and saute onions till golden brown.
  2. Stir in spices. Add meat and toss to coat with spice mixture.
  3. Pour in enough water to almost cover meat and bring to a boil.
  4. Reduce heat, cover with a lid, and simmer gently for about 90 minutes.
  5. Add dates and stir in honey. Simmer another 30 minutes.
  6. Season with salt and lots of black pepper.
  7. Heat olive oil with butter in a small pan and stir in nuts. Cooks till they begin to turn golden.
  8. Scatter nuts over the top of the lamb and sprinkle with parsley.
Serve with couscous.


Safiya said...

I am quickly becoming a fan of adding sweet dried fruits like dates, figs, apricots to spicy meat stews. Look out for the Moroccon lamb soup I made the other day.

mayaMasala said...

I know what you mean; though this dish is not spicy, the ground bits of pepper add a mild kick. It's been a long journey -partially fueled by health reasons- for me to appreciate food that's not super spicy. TMI!

Looking forward to the lamb soup!